Baked Macaroni Cheese Broccoli (Printable Version)
Creamy baked macaroni layered with tender broccoli and topped with a crunchy golden breadcrumb crust.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Vegetables
02 - 10 oz broccoli florets, cut into bite-size pieces
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 1/3 cup all-purpose flour
05 - 3 cups whole milk
06 - 1 tsp Dijon mustard
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp salt
11 - 2 cups sharp cheddar cheese, shredded
12 - 1/2 cup Gruyère cheese, shredded
→ Topping
13 - 1 cup fresh breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat the oven to 375°F. Grease a 9 x 13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Add broccoli florets during the last 2 minutes. Drain well in a colander and set aside.
03 - In a medium saucepan, melt 4 tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes, until bubbling and fragrant but not browned.
04 - Gradually whisk in the milk until smooth. Add Dijon mustard, garlic powder, onion powder, pepper, and salt. Cook, stirring constantly, until thickened and just starting to bubble, 5-7 minutes.
05 - Remove from heat. Stir in cheddar and Gruyère cheese until fully melted and smooth. The sauce should coat the back of a spoon.
06 - Combine cooked pasta and broccoli with the cheese sauce in a large bowl. Mix well until evenly coated, then transfer to the prepared baking dish.
07 - In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese until combined. Sprinkle evenly over the macaroni mixture.
08 - Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
09 - Let stand 5 minutes before serving to allow the sauce to set slightly for easier serving.
# Expert Advice:
01 -
- The broccoli steams right in the pasta water, saving you an extra pot and infusing every bite with bright flavor
- That golden breadcrumb crust creates the most satisfying contrast against the creamy interior
- It reheats beautifully for lunch the next day, if there is any left
02 -
- Grating your own cheese makes a difference in how smoothly it melts, pre-shredded cheese has anti-caking agents that can make sauce grainy
- Do not overbake or the sauce will separate, remove it from the oven as soon as the top is deep golden brown
03 -
- Undercook the pasta by about a minute since it will continue cooking in the oven
- Room temperature ingredients blend more smoothly into the sauce, avoiding any separation